Reviewed: Oct. 7, 2007

I thought this recipe was just so-so. The cheese was really expensive. The flavours were just okay. Not bland, but just okay. Not good enough to justify spending that much money on the cheese, let alone time it took to cut into cubes. Like another reviewer said, just shred.

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PETITRORQUAL

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Sacramento, California, USA

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Reviewed: Oct. 5, 2007

I've made this fondue twice and both times have been a great success. The first time my boyfriend and I made it for ourselves, definitely more than we needed! The second time was for a potluck and we served it with Zenners sausages. It was a hit! I will definitely make it again!

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shelanm

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Sep. 30, 2007

This would have been great if it hadn't been so buttery. I follwed the directions to a T but the butter just sat on the top of the fondue. I'll try this recipe again in the future, I think I can fix it. I think people are correct in saying that you should use corn starch rather than the butter and flower it calls for.

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xsvfrce

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Reviewed: Aug. 30, 2007

It was my first time making fondue and this turned out pretty good. I followed what others said and used a sauvignon blanc for the wine and grated my cheese instead of using cubes.

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amber

Cooking Level: Intermediate

Home Town: Kelso, Washington, USA

Living In: Longview, Washington, USA

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Reviewed: Apr. 23, 2007

With only two of us, we halved the amount of cheese. We also doubled the wine, so our recipe was 4 oz of each cheese, grated, and 1 cup of wine (sauvignon blanc). We followed the comment of using 3 Tblsps of cornstarch (1 1/2 here) and eliminating the butter. We have an electric fondue pot so we just put the wine right in the fondue pot, heated it and added the cheese to the pot after mixing the cornstarch into the cheese. It turned out terrific!

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pecos41

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Reviewed: Apr. 3, 2007

I loved this recipe!!! So did my guests. I couldn't find the Emmentaler cheese so I used Edam instead. No matter.. it was sooooo good. If you are a cheese fondue lover.... you've got to try this. I doubled the recipe. There were some leftovers but this is not a leftover type of dish. It turned into a breat implant looking thing the next day! Thanks so much for this recipe Maria. It reminds me of being a kid and skiiing in Canada where they served this. YUMMMMM!! Opps almost forgot... I also used sauvignon blanc wine as others had suggested.

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JOAN2005

Cooking Level: Expert

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Reviewed: Mar. 25, 2007

This recipe was great! I halved the recipe and, paired with a salad, more than enough for 2 for dinner!

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Carolyn B.

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Peoria, Arizona, USA

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Reviewed: Mar. 20, 2007

This was nice and easy and tasted great. We had it with bread, granny smith apples and asparagus. I made it right in the fondue pot (ours can go on the stove) and just warmed the wine a bit in the microwave rather than boiling it, to avoid using an extra pot.

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KEARock

Cooking Level: Intermediate

Home Town: Corvallis, Oregon, USA

Living In: Camp Sherman, Oregon, USA

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Reviewed: Mar. 16, 2007

I chose this fondue because it was the only one that seemed to have more than one cheese, and in my opinion - the more cheese, the better! Anyway, I used the helpful reviews I had read and simmered the wine instead of boiling it. I also mixed some of the cheese with flour before melting it, which I think helped it melt quite well. Everyone loved the taste, it was DELICIOUS! My only complaint is that it got a bit oily and I would constantly have to stir it. I'm not sure how to solve that, but other than that it was great. I put out apples, french bread, broccoli and cauliflower to eat with it. MMMMM!

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COURTNEYDC

Cooking Level: Intermediate

Living In: Garden Grove, California, USA

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Reviewed: Feb. 18, 2007

We liked this a lot. Chose to use an Irish imported white cheddar and liked the bite it gave. Used sauvignon blanc wine - needed a little extra to get a better consistency and just a splash of lemon juice helped too. Didn't make the white sauce first. Mixed flour in with cheeses, heated wine in fondue pot and then added cheese/flour mix.

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Janell

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Reviewed: Feb. 8, 2007

I had the same separation problem others have mentioned, but I have to say, after adding quite a bit more wine (I used chardonnay) it smoothed out. I wonder if part of the problem was the cheap cheddar I used. Next time I'll fork over for better quality. The Gruyere and Emmentaler were really good. I cut the recipe down to "6" servings and it was just right for a first course for my husband and me.

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patriotizm

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Reviewed: Jan. 3, 2007

I followed this recipe exactly and it turned into a pasty mess, it was a nightmare to try and enjoy dinner with my boyfriend and constantly stir the cheese so it didn't turn into a brick. A big disappointment:(

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Katie

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

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Reviewed: Jan. 2, 2007

I served this to friends who had never had fondue. They were impressed! I coated the cheese with 3 tablespoons cornstarch instead of flour and omitted the butter. The fondue pot cookbook says to use Sauvignon Blanc, not Chardonnay.

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Janet

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Reviewed: Jan. 1, 2007

Big hit with the children and our company!! We ended up dipping french bread and granny smith apples. What a lot of fun. Brought back lots of memories of the 70's when I was a kid and used a fondue pot some.

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LAUREL66

Cooking Level: Intermediate

Home Town: Orem, Utah, USA

Living In: Manchester, Connecticut, USA

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Reviewed: Dec. 20, 2006

Really good fondue! I used a half pound of each cheese (which I shredded and added to the pot a handful at a time till melted), a New Zealand sauvignon blanc, and served with veggies, granny smith apples, bosc pears, and a crunchy loaf of bread from a specialty bakery. I had no problems with stringiness. It was a smooth, creamy fondue that everyone loved. In fact, we were using the bread to mop up the remaining drops in the fondue pot. Thanks for sharing the recipe!

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DKBECK

Cooking Level: Intermediate

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Reviewed: Dec. 19, 2006

I took this and went further. I used chicken broth for the wine, because my kids wouldn't eat it otherwise. I also used extra cheddar in place of the Emmentaler. It was really good!!! My kids ask for it all the time. We eat it as a meal.

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juliamom42

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Fort Campbell, Kentucky, USA

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Reviewed: Nov. 29, 2006

This recipe was very good. People who had trouble are doing something very very wrong because I had never made fondue before and it was a breeze. I didn't shred my cheese, but did cut into very small pieces. Constant stirring as you melt the cheese and continued heat while it sits in your fondue pot (sterno) are a must. I will try with garlic next time, that sounds amazing!

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The Kid

Cooking Level: Expert

Home Town: Tewksbury Township, New Jersey, USA

Living In: Los Angeles, California, USA

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Reviewed: Oct. 20, 2006

Being that it's still baseball season here I made this fondue for dipping with soft pretzels. It was wonderful. A big hit at the family reunion.

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Robyn H

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Reviewed: Oct. 8, 2006

Wonderful and Easy!! Thanks

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jayna119

Cooking Level: Intermediate

Home Town: Tallahassee, Florida, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Aug. 28, 2006

I followed advice posted by others, but i didnt have any lemon juice. It was rather stringy, but we had a blast! we will try it again, lemon juice or not!

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Pippamouse

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Best Formula Three-Cheese Fondue

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